Greek recipes that call for yogurt—like Tzatziki—typically require Greek-style yogurt, which is yogurt that has been drained of its liquid whey. You can easily make a Greek-style yogurt from American-style yogurt at home. If you begin with a high-quality, whole-milk yogurt such as Brown Cow, the results are excellent. While drained Brown Cow may not quite equal the ultra-creamy texture of award-winning Fage, it is noticeably creamier than many other brands on the shelf.
To drain yogurt you will need a bowl, a colander, cheesecloth, and the yogurt itself.
Start by placing the colander over the bowl and lining the colander with a piece of cheesecloth. Cut a square of cheesecloth large enough to cover the colander with some overhang. For ease, unfold the cloth fully and fold it in quarters so it fits neatly in the colander.
Pour the yogurt into the cheesecloth-lined colander. If your yogurt is a “cream-on-top” style like Brown Cow, you can remove the cream layer first, add the yogurt beneath, and then return the cream on top so it does not soak into the cloth. A little absorption into the cheesecloth is normal, so this step preserves more of the creamy top.
Bring the edges of the cheesecloth up to cover the yogurt, then refrigerate the whole setup for several hours or overnight. If your home is cool—such as during winter—you can leave it at room temperature, but refrigeration is safest for food quality.
As the whey drains away, the yogurt will thicken and its volume will decrease—typically shrinking by about half. The remaining yogurt will be thicker and more suitable for Greek-style recipes like dips, spreads, and sauces.
Using a good-quality starting yogurt pays off. From a large container of whole-milk Brown Cow, you can produce roughly the same amount of thickened yogurt as a small container of premium Greek yogurt, often at a lower cost. You’ll also collect about one to one and a half cups of whey as a byproduct, which is useful in baking breads, making smoothies, or adding to soups for extra flavor and nutrients.
Draining yogurt at home is a simple, economical way to get thick, creamy Greek-style yogurt for cooking and snacking while reducing waste and getting a handy ingredient—whey—for other recipes.